Canton Lotus Garden Restaurant
, BARRINGTON PASSAGE · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Ensure that your dishwasher operates in accordance with manufacturer specifications and Section 4.2.6 of the NS Food Retail and Food Services Code by dispensing sanitizer at >50ppm chlorine. Resume a sanitizer log for the dishwasher.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Deep clean your floor to remove accumulated caked on debris from the floor under and around equipment. Deep clean the bathroom. Deep clean the walk-in, specifically the shelving with splattered food waste. Ensure that these areas are cleaned more thoroughly and at a greater frequency, so that debris does not accumulate.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Ensure foods are stored off the floor and with covers to protect from contamination.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
5 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Ensure that surfaces are smooth durable cleanable. Remove the taped plastic from the metal shelf.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove or finish the unfinished wood panel by the stove so that it is smooth, durable, cleanable, and non-absorbent.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Mop the floor more frequently, so that grease and debris don't accumulate under equipment and along seams. Clean the handwash station more frequently, so that debris and residue doesn't accumulate on the faucet and backsplash. Only use food-safe sanitizer - such as quats at 200ppm and bleach at 100-200ppm. A chemical is not foodsafe if manufacturer requires rinse after use on food contact surfaces.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Begin a log of daily checks of your dishwasher chlorine concentration, to ensure it continues to operate at >50ppm.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Store foods off the floor, covered, and so the bottoms of containers don't touch the food in the containers below them to protect from contamination.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
5 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- In accordance with Section 2.14 and 2.15 of the NS Food Retail and Food Services Code, you must equip handwashing stations with paper towel in a dispenser.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.5 of the NS Food Retail and Food Services Code, you must regularly sanitize food contact surfaces such as counters. Chlorine at 100-200ppm, or quaternary ammonium compounds at 200ppm may be used.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Do not let the underside of containers touch food. Keep stored foods in the walk-in covered, except when cooling.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Clean and sanitize the freezer by the fryer, and under the counter where it is kept. Ensure that you remove all mold from the doors, and all grease and food splatter.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;